CRUST
2 cup unbleached flour
1/2 tsp baking powder
1 tsp salt
2/3 cup crisco shortening
8 tbsp cold water
1 tbsp maple syrup
APPLE FILLING
7 cup apples,peeled and sliced
3/4 cup maple syrup
2 tbsp cornstarch
NUT MIXTURE
1/2 cup chopped pecans
2 tbsp maple syrup
1 tsp butter
Directions
Preheat oven to 375 degrees.For crust,combine flour,baking powder
and salt in large mixing bowl.Cut in Crisco shortening with pastry
blender or 2 knives until mixture is uniform.Sprinkle water in,1
tbsp. at a time,until dough forms a ball.Divide dough into 2 equal
parts.
On lightly floured surface,roll bottom crust into circle 1/8"
thick and 1/2" larger than and inverted 9" pie plate.Gently,ease
crust into greased plate,being careful not to stretch dough.Trim edge
even with plate.
For filling,microwave apple slices on high for 2 minutes.Stir;
repeat procedure twice or until apples begin to soften.Set aside.
In separate microwaving bowl,combine maple syrup and cornstarch.
Microwave 2 minutes;stir.Repeat procedure until mixture starts to
thicken.Add the thickened mixture to apples.Toss lightly until apples
are well coated;set aside to cool.Spoon cooled Apple filling into
unbaked pastry shell.
For nut filling,combine pecans,syrup and butter in microwaving
bowl.Microwave on high 1 minute,stir and continue to microwave an
additional minute on medium setting.Stir to break up mixture. Spread
nut mixture on top of apple filling.
On lightly floured surface,roll out top crust the same as
bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond edge
of pie plate.Fold top edge under crust.Crimp edges or flute as
desired.Slit top crust with knife to allow steam to escape.Bake @ 375
degrees for 60 minutes or until apples start to bubble.Brush top of
pie with maple syrup;continue to bake and additional 5 minutes.
Servings: 8 servings
Maple Apple Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
We are able to track the history of written recipes way back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, mostly, these old cookbooks were just simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are a few ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by the Romans. He describes how the meals were divided into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the chefs of Roman times made use of a wide range of herbs, including some that we all recognise for example bay, mint and parsley. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new tastes caused a torrent in publications on food, the majority of which are kept safe in academic collections. Over the next few centuries, the rich and powerful families of Europe competed to serve the most exotic meals, and consequentially chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes of the day. By the arrival of the twentieth century, cookery publications are highly popular mostly due to better eduction, more spare time and having more disposable income. The introduction of television brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Maple Apple Pie recipe.
